Banana Chickpea Flour Chocolate Chip Cookies (Vegan & GF)
These vegan banana chickpea flour chocolate chip cookies are soft, tender, and naturally gluten-free. Easy to make in one bowl, they’re a perfect healthy snack or sweet treat in under 20 minutes.
Equipment
- 1 Bowl
- 1 Baking sheet lined with parchment paper
Ingredients
- ½ cup banana mashed
- 1 cup chickpea flour scooped & leveled
- ⅓ cup cane sugar or white/brown sugar
- 2 tablespoons neutral vegetable oil
- 1 tablespoon water
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- ⅓ cup vegan chocolate chips
- ¼ teaspoon salt
Instructions
- In a bowl, mash banana until smooth (about ½ cup).
- Add chickpea flour, sugar, oil, vanilla, baking soda, apple cider vinegar, salt, and water. Mix until smooth.
- Gently fold until evenly distributed.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop 2 tablespoons of dough per cookie, about 2 inches apart. Bake 11–13 minutes until edges are lightly golden and centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Don’t over-bake, cookies will firm up as they cool.
- Store in an airtight container at room temperature for up to 3-4 days or freeze for up to 2 months.
Nutrition
Calories: 124kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 116mgPotassium: 152mgFiber: 2gSugar: 10gVitamin A: 9IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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